Panzanella Salad with Peaches and Corn

This panzanella salad recipe is the ultimate showcase for late summer bounty. A tangy dressing perfectly accents fresh tomatoes, peaches & corn.

Panzanella Salad

If I had to choose one ingredient that best represents summer, it would have to be the tomato! Everyone loves perfect bright, juicy summer tomatoes, and in my opinion, there’s no better way to celebrate them than with panzanella!

This recipe has been a fan favorite (and one of our favorites) for awhile, so I thought I’d share it again now that all of these ingredients are in peak season. If you look closely, you’ll see that there are more than just tomatoes in this panzanella. I call this one my “everything summer” panzanella because I took the liberty of tossing in a few sweet peaches and some fresh corn, in addition to a plethora of colorful heirloom and cherry tomatoes. It’s basically the salad you want to make for dinner the day you come home from the farmers market with all kinds of good stuff.

Panzanella Bread Salad ingredients

What is Panzanella?

Panzanella is an Italian bread salad. Traditional panzanella features cubes of stale bread, plenty of ripe tomatoes, onion, vinegar, and olive oil. I keep the vinegar, oil, onion, and tomatoes in this variation, but as you can see, my “everything summer” twist is wholly unconventional. With the sweet, juicy peaches, crisp corn, and chewy chickpeas, it’s a delectable showcase for late summer produce.

Tomato panzanella How to make panzanella salad

How to Make This Panzanella Salad

First, gather all of the best tomatoes, peaches, corn, and basil that you can find.

Second, find some good bread! I nabbed a gorgeous round of sourdough at my farmers market. You’re ready to cook!

Did I mention that this is a one bowl recipe? The dressing gets stirred at the bottom of a large bowl, before everything else gets added. It couldn’t be easier!

Next, add “everything summer” to the bowl – the tomatoes, peaches, corn, basil & some shaved red onion. Stir to let the peach and tomato juices mingle together.

Fold in some crusty day-old bread. Let it sit for a few minutes so that the bread can soak up some of the juices. Top with roasted chickpeas (optional for a little protein!) and plenty of sliced basil leaves.

Panzanella salad recipe

Panzanella Salad Recipe Variations

This salad is flexible, so make it to your liking! Here are a few ideas to get you started:

  • If you don’t like corn, skip it.
  • Replace the peaches with extra tomatoes, or with half tomatoes and half sliced English cucumber.
  • Add grilled or roasted red bell pepper.
  • Top it with shaved Parmesan.
  • Stir in some mini fresh mozzarella balls.
  • Add dollops of fresh pesto at the end.
  • If you have extra time, toss your bread cubes with a bit of olive oil and bake in a 425-degree oven until they’re nicely golden, about 10 minutes. The stale bread will really soak up the salad’s tangy dressing, and it will hold its shape better if you want to make this salad ahead!

Let me know what variations you try!

Panzanella salad recipe ingredients

What to Serve with Panzanella Salad

Enjoy the panzanella on its own or serve it as a side dish. It would be excellent with classic summer picnic fare like portobello burgers, black bean burgers, veggie burgers, or BBQ sandwiches. It would also be a good starter for a light summer lasagna or roasted vegetable pasta.

No matter what, pair it with some crisp white wine and savor the last bits of summer!

Summer Panzanella Salad

If you love this panzanella salad recipe…

Try my watermelon salad, pasta salad, broccoli saladpotato salad, or any of these summer salads next!

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Panzanella Salad

rate this recipe:
5 from 25 votes
Prep Time: 30 minutes
Total Time: 30 minutes
Serves 4 to 6
This summer panzanella is a delicious riff on the classic recipe. I add sweet peaches, crisp corn, and roasted chickpeas to make it a true celebration of summer bounty.


  • 3 tablespoons extra-virgin olive oil, more for drizzling
  • 3 tablespoons fresh lemon juice or sherry vinegar, more as desired
  • 3 garlic cloves, minced
  • ½ teaspoon Dijon mustard
  • ½ cup sliced red onion
  • Kernels from 2 ears of fresh corn
  • 10 small or 5 medium tomatoes, sliced into wedges
  • 16 cherry tomatoes, sliced in half
  • 3 peaches, pitted and sliced
  • 4 to 5 cups cubed crusty bread
  • 1 cup chopped fresh basil
  • Sea salt and freshly ground black pepper
  • 1 cup roasted chickpeas, optional


  • In the bottom of a large bowl, combine the olive oil, lemon juice or vinegar, garlic, mustard, ½ teaspoon of salt, and a few grinds of pepper. Add the onion, and corn and toss until coated. Let sit for 10 minutes while you prep everything else.
  • To the bowl, add the tomatoes, peaches, bread, and half the basil. Toss to combine, adding more olive oil if the bread is too dry, and more lemon, salt, and pepper, to taste. Let the salad sit for about 10 minutes so that the juices can soak into the bread. Give it a toss, then top with the remaining fresh basil and the chickpeas, if using.



5 from 25 votes (8 ratings without comment)

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Rate this recipe (after making it)

  1. Sarah

    5 stars
    Made this last night with smoked gouda cheese… so easy and delish!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  2. Katie

    5 stars
    This was so easy and delicious! Canned peaches from Trader Joes made the whole salad come together so easily.

  3. Lynne

    5 stars
    I wasn’t sure I’d like the combination of tomatoes and peaches but I had bought a flat of peaches, had the perfect leftover sourfough bread and mixed variety cherry tomatoes. I couldn’t find fresh corn at the open market so I used canned corn, and shallot instead of red onion. No chick peas either. I did have baby sweet pepoers so I pan seared them. It looked so beautiful I couldn’t wait for 10 minutes to taste it. Love, love, love! I shared the recipe with my sister who noted that the recipe is vegan, but I love it anyway.😋

  4. Bruce

    Thank you so much for sharing this. This looks amazing for parties and when family comes over. Have a wonderful day.

  5. Lea Emerson

    5 stars
    This is such a delicious recipe! My all time favorite summer salad! Big Yum!

    • Jeanine Donofrio

      I’m so glad you’ve been loving it!

  6. Sara

    5 stars
    This is such a delicious salad, I make some variation of it every summer! This time I used some everything bagels in place of crusty bread and it turned out great!

  7. calcula

    Kids loved it. very good and easy recipe, i tried it last night

  8. Jamie

    5 stars
    I made this for lunch today and it was so fresh and delicious – such an amazing melding of flavors! I made almost exactly as directed but left out the onions as I don’t like them raw.

  9. Mary Adair

    I hadn’t thought of adding peaches! I make panzanella a lot. I add smashed up anchovies, sugar snap peas, capers, celery, sliced artichoke hearts and hearts of palm to ours. I’ve never seen anyone else do it this way, but that’s how we love it. My dressing is more like a Caesar one, hence all the anchovies , etc.

  10. Sara

    5 stars
    We loved it! Absolutely delicious and a perfect summer dish!

    • Jeanine Donofrio

      Yay, so happy to hear you loved it!

  11. Megan

    I’m using this as inspiration! I just joined a CSA that is northwest of Chicago and received a TON of fresh corn. I’m looking forward to experiencing the flavors!

  12. Claudia

    5 stars
    The peaches are just delightful in this salad.

  13. Anna

    5 stars
    Nice and great recipe

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.